This pulled pork is simmered with a killer barbecue sauce that goes together in the blender in five minutes. Load up the slow cooker with root vegetables of your choice and eat for days. This is a Cooking Light recipe renovation.
Now that we’re eating meat again, and I try to eat paleo as much as possible, I’m always looking for ways to easily make a lot of servings at once, making dinners easier. I loved the sound of this Cooking Light recipe, so I renovated it to fit my migraine and low-sodium diet. So good.
How I renovated this recipe
The original recipe called for pre-browning the pork to give it a crust. While I’m sure that adds deliciousness, the idea of making yet another pan dirty didn’t excite me on a blazing hot day, so I tried the recipe with no browning. I eliminated the salt altogether, swapped white pepper for black pepper, which I felt would go better with the pork and peaches, greatly reduced the amount of vinegar and substituted white vinegar, reduced the molasses, cut the soy sauce, reduced the red pepper, added a few other spices, and used frozen peaches instead of peach preserves. In my version the bourbon goes right in with the sauce, why not slow-cook it all in bourbon? The result was dinner-party-worthy pork, for about 10 minutes of prep. A winner. I made the happy food dance for three days. I have made this with and without bourbon (for the strict migraine diet) and it’s delicious both ways.
I load up the slow cooker with chunks of carrots, potato or sweet potato, turnips, parsnips, rutabagas, or hearty squash.
low-sodium, migraine, gluten-free, paleo, reduced-sugar diets
vegan or vegetarian diets
Pulled pork with bourbon-peach barbecue sauce
- 10 ounces peaches fresh or frozen (about 2-1/2 cups)
- 1/2 cup chicken stock (low-sodium)
- 1/4 cup molasses (use equivalent 8 teaspoons stevia for low-sugar version)
- 1/4 cup bourbon (omit for migraine diet)
- 5 cloves garlic peeled
- 1 tbsp white vinegar
- 1 tbsp smoked paprika pimenton
- 1 tsp white pepper
- 1/4 tsp mustard (dry)
- 1/4 tsp red pepper flakes
- 3-1/2-4-1/2 pounds pork shoulder roast, Boston butt, or tenderloin, trimmed of excess fat
- 3 bay leaves
- 2 bunches onions (green) scallions, spring onions
- 1 tbsp arrowroot powder
- Turn on 6-qt slow cooker to low. (If you have a smaller cooker, buy pork in a size that will fit. Sauce amount will be the same.
- Put the first 9 ingredients in a blender and blend until completely smooth (peaches through red pepper flakes).
- Pour a little of the sauce into the slow-cooker. Add pork, turning to coat.
- Add the bay leaves, onions, and vegetables if using. Pour rest of sauce over. Cover.
- Cook on LOW setting for 6 hours, or until pork is tender.
- Remove pork to a cutting board, let rest. Remove vegetables using a slotted spoon and put in a serving bowl.
- Use the method in their recipe to remove fat from remaining liquid, or a fat-separating cup or meat baster if you wish. (Paleo peeps will leave as is.)
- Add leftover sauce to saucepan, cook over medium heat at just under a boil until reduced by half.
- Mix arrowroot powder with water to make a slurry. Whisk into sauce until thickened.
- Shred pork with two forks, pour sauce over and toss to coat. Serve vegetables, pork and extra sauce.
- 448 calories
- 26 g fat
- 11 g saturated fat
- 12 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 130 g cholesterol
- 123 mg sodium
- 634 mg potassium
- 10 g carbohydrate
- 1 g fiber
- 6 g sugars
- 36 g protein
- 11 Weight Watchers Points Plus